Chocolate Persimmon Cake from Guittard Chocolate Cookbook by Amy Guittard
This persimmon cake recipe might be the oldest recipe in the book. It was created in the 1890s by someone on my paternal grandmother’s side of the family. It’s a gem of a recipe that can add a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ cup [120 ml] full-fat plain yogurt
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup [100 g] granulated sugar
- 6 Tbsp [30 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
- ½ tsp salt
- ½ cup [100 g] firmly packed light brown sugar
- 2 large eggs
- ½ cup [110 g] unsalted butter, at room temperature
- ½ cup [60 g] whole-wheat flour
- ½ cup [170 g] Guittard Extra Dark Chocolate Baking Chips
- 1½ cups [400 g] persimmon pulp
- ½ cup [60 g] all-purpose flour
- 2 tsp baking soda
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